Gordon Ramsay Split Pea Soup Recipe 

Gordon Ramsay’s split pea soup is a thick, smoky soup built on dried green split peas simmered in smoked ham hock stock, finished with shredded ham and butter-fried croutons. It takes about 5 hours total, though most of that time is hands-off.

Called “London Particular” in Gordon Ramsay’s Great British Pub Food, he writes that “London was often blanketed in a thick heavy fog, referred to as a ‘pea souper,’ and this is how this soup acquired its name.” He prefers smoked ham hock over the traditional unsmoked gammon for a more intense, smoky base.

The technique that makes this version work: Ramsay cooks the split peas directly in the ham hock poaching liquid instead of plain water. The peas absorb that smoky, meaty stock as they break down, so the ham flavour runs through every spoonful rather than sitting on top as a garnish.

FAQs

Why does Ramsay use smoked ham hock instead of unsmoked gammon?

He addresses this directly in the headnote. Traditional London Particular recipes call for boiled unsmoked gammon, but Ramsay says they prefer smoked ham hock because it gives the soup “an intense and smoky base flavour.”

The smoking process adds a layer of depth that unsmoked meat can’t match. Since the split peas cook in that same poaching liquid, the smokiness carries through the entire bowl rather than just the meat.

Why cook the split peas in the ham stock instead of water?

This is the key move in the whole recipe. Dried split peas are like sponges: they absorb whatever liquid they cook in as they break down. Cooking them in plain water gives you a bland pea puree that needs heavy seasoning after the fact.

By simmering them in stock that’s already spent 3 hours extracting flavour from ham hock, vegetables and aromatics, every pea soaks up that smoky, savoury base. The flavour is built in, not added on.

How is this different from a pea and ham soup made with fresh peas?

Completely different dish. A pea and ham soup made with fresh or frozen peas is bright green, light bodied, and comes together in under an hour. The peas keep their fresh, sweet flavour.

Split pea soup is earthy, dense, and khaki-coloured. The dried peas break down completely during the long simmer, creating a thick, porridge-like texture that coats a spoon. It’s a winter warmer where the other is a spring soup.

Why does Ramsay soak both the ham hock and split peas overnight?

The ham hock soak draws out excess salt from the curing process. Skip it and the soup can end up unpleasantly salty, which is why Ramsay specifies soaking in “plenty of cold water.” You can’t fix over-salted split pea soup because the peas have already absorbed the salt as they cooked.

The split peas soak for a different reason: it cuts their cooking time roughly in half and helps them break down more evenly. Unsoaked peas can take 3 to 4 hours and often cook unevenly, with some mushy and others still firm.

Can you use yellow split peas instead of green?

You can, though the result will taste different. Ramsay uses yellow split peas in his Tadka Dal from Gordon Ramsay’s Great Escape, where he notes they’re milder and slightly sweeter than green ones.

Green split peas have a more earthy, robust flavour that stands up better to the smoky ham. Yellow split peas would give you a lighter, more delicate soup. For a traditional London Particular, green is the right call.

Why fry the croutons in both butter and oil?

The butter gives flavour and browning. The oil raises the smoke point so the butter doesn’t burn before the bread crisps up. It’s a classic French technique Ramsay uses across his books, and it works because you get that nutty, toasted butter taste without the black, bitter bits.

He also specifies a day-old French stick because slightly stale bread absorbs less fat and stays crunchier. Fresh bread soaks up the oil like a sponge and goes limp within minutes.